Ingredients:
2 teaspoons olive oil
1 teaspoon dried oregano
1 clove garlic, minced
3 cups diced tomatoes
1/2 cup sliced green onions
1/4 cup chopped fresh parsley, divided ( I usually subsitute dried parsley)
2 tablespoons lemon juice
8 ounces thin spaghetti, cooked ( about 4 cups cooked)
1 cup crumbled feta cheese
Directions:
Heat oil in a large nonstick skillet over medium high heat.
Add oregano and garlic, and saute 30 seconds.
Add tomato, green onions, 2 tablespoons parsley, and lemon juice; cook 2 minutes or until heated.
Combine tomato mixture, spaghetti, and 3/4 cup cheese, toss gently.
Top with remaining 1/4 cup cheese and 2 tablespoons parsley, and sprinkle with pepper, if desired.
Serve at room temperature or store in a an airtight container in refrigerator.
Servings: 4
Time preparation: 20 min.
Time total: 25 min.